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Panneed Veal with Hunter's Sauce



2- 2 oz. veal scallopinis

4 oz.. veal demi glace or light espanole sauce

3 sliced mushrooms

2 tbsp chopped shallots or green onion

1/2 c. dry white wine

1/2 tbsp butter

Bread crumbs

1 egg

1/4 c milk



Salt pepper garlic to taste

Seasoned flour

Clarified Butter, Olive or other oil for sautéing

Beat egg and add milk, season (eggwash). Have all ingredients chopped and ready for use.

Pound the veal. Heat the pan for use, add oil or clarified butter. Dust veal in seasoned

flour, dip in eggwash, cover with Bread crumbs and sauté, turning once. Should take about

3-4 minutes total. Remove the veal and set aside in a warm oven. Add 1/2 tsp butter to

pan, add shallots and mushrooms and sauté. When wilted, deglaze the pan with wine, add

tarragon and espanole sauce. Simmer 3 minutes, add parsley, spoon over veal on a bed of

rice, pasta, or other starch.

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